Tagliatelle with Smoked Salmon and Cherry Tomatoes
| Prep Time | 15 minutes |
| Cook Time | 45 minutes |
| Servings |
6 servings
|
Ingredients
Steak Mixture:
- 1 1/2 lbs ground beef preferably 93% lean
- 1/3 cup panko breadcrumbs
- 3 tbsp milk
- 1 clove garlic minced
- 1 tbsp Worcestershire sauce
- 1 tsp beef bouillon cube crushed (or
1 tsp salt,1/2 tsp pepper) - 1/2 tsp smoked paprika
Sauce Mixture:
- 2 cups beef broth
- 1 tbsp tomato paste
- 1 tbsp dijon
- 2 tbsp fresh parsley minced
- 1 tsp kosher salt
- 1/2 tsp pepper
- 1/2 tsp dried thyme
Best Salisbury Steak
- 1 tbsp butter
- 1 medium yellow onion thinly sliced
- 8 oz crimini mushrooms sliced, baby bella
- 2 tbsp Water
- 2 tbsp cornstarch
- salt and pepper to taste
- Additional chopped parsley for garnish
Ingredients
Steak Mixture:
Sauce Mixture:
Best Salisbury Steak
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Instructions
- In a large bowl, combine the Steak Mixture ingredients just until uniform. Do not overmix. Shape into
6 patties and let rest for at least 10 minutes for breadcrumbs to absorb flavor. - Meanwhile, in a medium bowl, whisk together the Sauce Mixture ingredients.
- Add butter to the Instant Pot. Using the display panel select the SAUTÉ function.
- When butter melts, brown the steaks on both sides, 2-3 minutes per side. Meat may not be cooked through. Do not crowd the pot--you will have to work in batches. Transfer browned meat to a shallow dish and cover loosely with foil.
- Add onions and mushrooms to the pot and Sauté until onions begin to soften, 3-4 minutes.
- Add sauce mixture to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
- Layer the steaks back into to the pot on top of the vegetables.
- Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
- Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 15 minutes.
- When the time is up, let the pressure naturally release for 15 minutes, then quick-release the remaining pressure.
- Carefully remove the steaks from the pot to a shallow dish and cover loosely with foil, reserving juices.
- In a small bowl, mix together cornstarch and cold water. Stir into the pot until thickened, returning to SAUTÉ mode as needed. Adjust seasonings.
- Serve the steak topped with gravy over noodles, spaghetti squash or mashed potatoes.
Recipe Notes
*The MANUAL and PRESSURE COOK buttons are interchangeable
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